Recipe Type: Partial Mash
Yeast: Belgian Witbier
Yeast Starter: No
Additional Yeast or Yeast Starter: No
Batch Size (Gallons): 5
Original Gravity: 1.063
Final Gravity: n/a
IBU: 16
Boiling Time (Minutes): 60
Color: 6 SRM
Primary Fermentation (# of Days & Temp): 8 days - 64 degrees
Additional Fermentation: 3 weeks in bottle
Tasting Notes: see below

Yes, first off... Someone alerted me to the fact that Widmer has an IPA called "Broken Halo" and I didn't have knowledge of this prior to naming this beer. Anyway, IMO Widmer kinda sucks big ones, so I feel like I'm justified in bringing some glory back to this beer name, 'cause it's pretty damn cool and I definitely think it tastes better than anything of Widmer's I've had.

BROKEN HALO Belgian White Ale

Yeast: Belgian Witbier
Batch Size (Gallons): 5
Original Gravity: 1.063
Final Gravity:
IBU: 16 IBU
Boiling Time (Minutes): 60
SRM: 6
Primary Fermentation (# of Days & Temp): 8 days, 65 degrees
Secondary Fermentation (# of Days & Temp): 0
3 weeks in bottle after primary
Tasting Notes: Nice coriander scent and noticeable flavor. The intertwining citrus tastes are what really makes this awesome, though. Not especially heavy on wheat, but wheaty enough (wanted to make it summer-drinkable).

6.5% ABV

Grains:
3.50 lbs. Light LIQUID Malt Extract
2.00 lbs. Pale Malt 2-Row (UK)
3.25 lbs. Light Wheat Malt (German)
0.50 lbs. German Pale Ale Malt
0.25 lbs. Belgian Pilsner Malt
0.25 lbs. German Pilsner Malt
1.00 lbs. Flaked Oats
Handful of Rice Hulls

Hops:
1.0 oz Tettnanger %? (60 min boil)
1 tsp. Irish moss (15 min boil)
0.75 oz Coriander Seed (5 min boil)
0.50 oz Sweet Orange Peel (5 min boil)
0.50 oz Bitter Orange Peel (5 min boil)

Yeast:
Belgian Witbier (White Labs #400)

This beer got 4th place in the "Belgian and French Ale" category at the 2009 Green Mountain Mashers Homebrew Competition in South Burlington, VT. Pretty happy with it - great taste. Be happy to hear anyone else's opinion on it if they brew it. It scored a 32.5 out of 50.